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Soft Baked Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These soft baked pumpkin snickerdoodle cookies have a perfect crinkle top, a tender center that stays soft for days, and a cinnamon-sugar coating that crackles slightly when you bite in. They taste like autumn in cookie form.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 cup (122g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for the coating. Set aside.
  3. In a large mixing bowl, beat together the softened butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl halfway through.
  4. Beat in the pumpkin puree, room-temperature egg, and vanilla extract until just combined, about 30 seconds. The mixture may look slightly curdled—that’s normal.
  5. In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, ginger, nutmeg, and cloves.
  6. Gradually add the dry mixture to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix. The dough will be soft and slightly sticky.
  7. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.
  8. Using a 1.5-tablespoon cookie scoop, portion the dough into balls. Roll each ball between your palms until smooth, then roll in the cinnamon-sugar mixture to coat thoroughly. Place on prepared baking sheets, spacing about 2 inches apart.
  9. Bake one sheet at a time for 10 to 12 minutes. The cookies are done when the edges look set and slightly golden, but the centers still appear soft and slightly puffy.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. For extra softness, add 1 tablespoon of cornstarch to the dry ingredients. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle, soft baked cookies, fall recipe, pumpkin cookies, snickerdoodle cookies, easy fall dessert

Find it online: https://junomeals.com/soft-baked-pumpkin-snickerdoodle-cookies-easy-fall-recipe/